Mix rice flour, wheat flour and millets. Combine all the flours in a bowl. Add water and make a fine batter. Add yeast and let it ferment for three days. Pour a tbsp of the batter on medium hot ...

Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...

On the vegetable side, the ground and seasoned chickpeas in the shiro wet make for a creamy filling for the injera. It’s great on its own or layered as a base for chunks of chicken or lamb.